Description
This Hawaiian Banana Bread with Pineapple & Coconut is a moist, tropical twist on classic banana bread. Infused with ripe bananas, crushed pineapple, shredded coconut, and optional crunchy macadamia nuts or walnuts, this loaf delivers a delightful blend of sweet and nutty flavors perfect for breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
Add-ins
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped macadamia nuts or walnuts (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
- Combine wet ingredients: In a large bowl, beat the eggs together with the granulated and brown sugars until smooth and creamy. Add the vegetable oil and vanilla extract, mixing well to combine.
- Add fruit mixtures: Stir in the mashed bananas and drained crushed pineapple into the wet mixture, blending gently to distribute evenly.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overmixing which can make the bread tough.
- Fold in add-ins: Gently fold in the shredded coconut and chopped nuts, if using, to add texture and tropical flavor.
- Fill loaf pan: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating it is fully cooked.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For an extra tropical touch, sprinkle additional shredded coconut on top of the batter before baking.
- This banana bread freezes well; wrap it tightly and freeze for up to 3 months to enjoy later.
- Toasted slices are especially delicious when served with butter or cream cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
